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Description
At Petit Trois, the tiny restaurant in Los Angeles where the chef Ludo Lefebvre serves bistro classics to the film industry and food-obsessed, this salad serves as an appetizer. But it works just as well spread across a platter as a light dinner or lunch, and pairs well with a fresh baguette and a glass of chilled red wine. Toasting the cumin for the carrots and the crème fraîche is very important, but don’t worry if you can’t find all the herbs for the garnish. Just one or two will bring pleasure.
Ingredients
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1/2teaspoon ground cumin 11/2pounds small carrots, approximately5 inches in length, scrubbed clean andtops trimmed 1bay leaf (fresh, scored) 1head garlic, cut in half 5 to 7sprigs fresh thyme 1/3cup extra-virgin olive oil Kosher salt and freshly ground blackpepper to taste 2blood oranges, juiced 1tablespoon white vinegar 1tablespoon granulated sugar 1/2teaspoon kosher salt 1/3cup extra-virgin olive oil 1cup crème fraîche 1tablespoon fresh lemon juice 2teaspoons ground cumin Pinch kosher salt 1/2small red onion, thinly sliced 1tablespoon roughly chopped roastedalmonds 2blood oranges, cut into supremes 1tablespoon finely chopped fresh parsley 1tablespoon finely chopped tarragon 1tablespoon finely chopped chervil 1tablespoon finely chopped chives Kosher salt or fleur de sel
Directions
Preheat oven to 400. Toast the cuminfor both the carrots and the crème fraîchein a small pan set over medium heat untilit becomes aromatic. Remove from heat,and set aside. Place carrots, bay leaf, split head of garlic,thyme and olive oil into a bowl, and mix themtogether. Sprinkle 1/2 teaspoon cumin over thecarrots, and mix again. Tip the carrot mixture onto a sheet pan,and spread evenly into one layer, then seasonwith salt and pepper and place in oven. Roastuntil the carrots are soft and beginning tocaramelize, 30 to 45 minutes. Remove carrots from oven, discardaromatics and set aside to cool. Meanwhile, make the vinaigrette. Combineblood-orange juice, vinegar, sugar and salt ina large mixing bowl, and whisk to incorporate.Slowly add the olive oil while continuing towhisk, until the dressing is emulsified. Add thecarrots to the bowl, and toss to combine. Make the cumin crème fraîche. Combinethe crème fraîche, lemon juice and remainingtoasted cumin in a mixing bowl, and stir tocombine. Thin the mixture slightly with a fewtablespoons of water. Add a pinch of salt. Assemble the salad on a large servingplate. Put the crème fraîche in the center ofthe plate, and using the back of a spoon,spread it evenly across the bottom. Arrangethe carrots on top of the crème fraîche.Sprinkle the onion and the nuts on top ofthe carrots, then add the supremes of bloodorange. Sprinkle the herbs across the topof the salad, and finish with a pinch or twoof salt. Make a mess when serving, so thateveryone gets plenty of crème fraîche alongwith the vegetables.
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